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Pan fried chicken thigh with chimichurri

Pan fried chicken thighs with chimichurri

An easy weeknight dinner that can be prepped, cooked and on the table in under 20 minutes.
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Course: Main Course
Cuisine: Argentinian
Keyword: Easy, Quick, Weeknight
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 300kcal

Equipment

  • Griddle pan

Ingredients

  • 1 jar chimichurri
  • 8 chicken thighs, boneless and skinless
  • 1 Tbsp olive oil

Instructions

  • You can find all the ingredients and the recipe for my chimichurri here
  • Pre-heat a seasoned griddle pan over medium high heat
  • Place the chicken thighs in a large bowl and coat them in roughly 1/2 a cup (or less) of chimichurri
  • Pour half the olive oil into the pan then add chicken thighs in batches. My pan can fit 4 at a time. Add the other half of the olive oil if needed for the second batch
  • Cook the chicken thighs for 6 minutes each side or until cooked through
  • Serve with an extra ¼ cup of chimichurri poured over the chicken along with roast vegetables, salad or a side dish of your choice

Nutrition

Serving: 150g | Calories: 300kcal | Protein: 44g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 201mg | Potassium: 554mg | Vitamin A: 54IU | Calcium: 20mg | Iron: 2mg